Hot Tuna Bake
|Bread slices||8 , trim crust, divided|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tuna fish||7 Ounce, drained (1 can)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Milk||1 Cup (16 tbs)|
|Cream of shrimp||1 Can (10 oz), undiluted|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Hard cooked egg||1 , sliced|
|Chopped parsley||1 Tablespoon|
Spread bread slices with butter.
Place 4 slices in an 8-inch square baking dish.
Spread tuna fish and cheese over bread slices.
Top with remaining 4 bread slices.
Combine eggs, milk, and salt.
Pour over bread in baking dish.
Chill for 8 to 24 hours.
Before microwaving, bring bread mixture to room temperature.
Combine shrimp soup, sour cream, and salt in a 2-cup glass measure.
Microwave at HIGH 3 minutes.
Pour soup mixture over sandwiches.
Cover with waxed paper or lid.
Microwave at MEDIUM 15 to 17 minutes.
Garnish with sliced eggs, paprika, and chopped parsley.